250 g	whole eggs
130 g	water
120 g	milk
110 g	butter
4 g	salt
6 g	sugar
150 g	flour

Step 1 – Boil the Base

Combine water, milk, butter, salt, and sugar in a saucepan.

Bring to a full boil, ensuring the butter is completely melted.

Let it boil briefly before adding the flour.

Tip
The mixture must reach a full boil. Proper boiling ensures correct starch gelatinization, which gives structure to the dough.

Step 2 – Form the Panade

Add the flour all at once.

Stir vigorously with a spatula.

Keep mixing over medium heat until the dough forms a smooth mass.

Continue cooking until the dough slightly pulls away from the sides of the pan and a thin film forms on the bottom.

Tip
Cook the dough for 1 to 2 minutes after it comes together. This dries it slightly and improves its ability to absorb the eggs.

Step 3 – Cool the Dough

Transfer the dough to a mixing bowl.

Let it cool to approximately 55°C.

Tip
If the dough is too hot, the eggs will cook. If it is too cold, they will not emulsify properly.

Step 4 – Incorporate the Eggs

Add the eggs gradually.

Mix well after each addition until fully incorporated.

Stop when the dough becomes smooth, glossy, and elastic.

How to Check
Lift the spatula. The dough should form a smooth V shape as it falls back into the bowl.

Tip
You may not need the full amount of eggs. The final texture is more important than the exact weight.

Step 5 – Pipe and Freeze

Pipe the dough into éclair molds.

Freeze completely.

Unmold while frozen.

Add craquelin on top if desired.

Tip
Freezing ensures uniform shape and precise definition, especially when using molds.

Step 6 – Bake

Bake at 155°C.

Fan completely off.

Bake for 20 to 25 minutes until evenly golden.

Important
Do not use convection. Still air allows proper steam expansion, resulting in clean, symmetrical éclairs.

Do not open the oven during the first 15 to 18 minutes.

Step 7 – Cool and Fill

Let the éclairs cool completely.

Fill as desired.

Tip
For crisp shells, allow the éclairs to dry slightly in a turned off oven with the door slightly open for a few minutes after baking.